I grew up with soft, slightly tangy flat bagels made from cottage cheese — they’re a weekday staple in my kitchen when we want something quick, sturdy enough for sandwiches, and a little lighter than traditional bagels. Cottage Cheese Flagels (flat bagels) are exactly that: chewy-on-the-inside rounds you can dress up or keep simple. They come together fast, use pantry staples, and are forgiving for home bakers learning dough-like textures.
If you enjoy quick cottage cheese breakfasts, see this helpful roundup of five-minute cottage cheese breakfast ideas for more ways to use your fridge stash.
Why you’ll love this dish
Cottage Cheese Flagels hit a sweet spot between convenience and texture. They use cottage cheese as the protein-boosting binder, so the dough stays moist without long rises. That makes them perfect for:
- Busy mornings when you want something more substantial than toast.
- Kid-friendly sandwiches — they’re soft enough for little teeth.
- A budget-friendly option that stretches a few simple ingredients into several servings.
They’re also versatile: play with herbs, cheeses, or fillings to match breakfast, lunch, or light dinner needs. Small batch baking means you can make just enough and avoid food waste.
How this recipe comes together
You’ll mix the wet cottage cheese base, sift together the dry leavening and flour, combine into a soft dough, fold in shredded mozzarella, shape rounds on a tray, and bake until golden. No yeast, no long proofing — the baking powder gives lift, while the cottage cheese keeps the crumb tender. Expect a hands-on time of about 10–15 minutes and a total bake of roughly 20–25 minutes.
What you’ll need
- 2 cups Baby spinach (finely chopped; can sauté briefly if you prefer wilted)
- 1 large Egg
- 1 cup All purpose flour (substitute cup-for-cup gluten‑free flour in many cases)
- 1 tsp Baking powder
- 1 tsp Salt
- 2 tbsp Olive oil (or a neutral oil)
- 1 cup Cottage cheese (full-fat gives richer flavor; low-fat works too)
- 1 cup Mozzarella cheese (shredded; try part-skim for lower fat)
Notes: If you want a firmer dough, add up to 2 tablespoons more flour. For a dairy-free take, swap cottage cheese and mozzarella for a firm dairy-free spread and shredded plant-based cheese, but expect a different texture.
Step-by-step instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment.
- In a mixing bowl, stir together the cottage cheese, egg, olive oil, and chopped baby spinach until evenly combined.
- In another bowl, whisk the flour, baking powder, and salt to distribute the leavening.
- Add the dry mixture to the wet and mix until a soft dough forms. Use a spatula; the dough will be slightly sticky.
- Fold the shredded mozzarella into the dough so it’s evenly distributed.
- Divide the dough and shape into flat, bagel-like rounds on the prepared sheet — press a shallow indentation in the center if you like a classic look.
- Bake for 20–25 minutes, until the tops are golden and the centers feel set.
- Let them cool slightly on a rack for 5 minutes before serving.
Best ways to enjoy it
Serve warm, split and filled, or as a sturdy base for open-faced toppings. Try:
- Toasted with cream cheese and sliced tomato.
- Split and filled with scrambled eggs and greens for breakfast sandwiches.
- As a mini pizza base topped with marinara, olives, and extra mozzarella.
If you’re comparing cottage cheese options before baking, this Aldi cottage cheese guide helps pick varieties by texture and salt level.
Pair flagels with a crisp salad, a bowl of soup, or cut them into wedges for dipping in herb oil.
How to store & freeze
- Short term: Cool completely, then store in an airtight container at room temperature for up to 24 hours. For best texture, refrigerate and consume within 3 days.
- Reheating: Warm in a toaster oven or 350°F (175°C) oven for 5–8 minutes to revive the crust. Microwaving softens them fast but may make them a bit gummy.
- Freezing: Wrap individually in plastic wrap and freeze in a resealable bag for up to 2 months. Thaw at room temperature and reheat in a 350°F oven for 8–12 minutes.
Always cool completely before storing to avoid condensation and sogginess. If you added fresh spinach without cooking it first, use within recommended refrigeration windows.
Pro chef tips
- Drain large-curd cottage cheese slightly if it’s very wet. A few minutes in a fine sieve reduces excess moisture and prevents overly sticky dough.
- Grate mozzarella finely so it folds evenly and melts into the crumb.
- Don’t overwork the dough. Mix until combined; excess handling tightens gluten and yields tougher results.
- To test doneness, tap the top; it should sound slightly hollow and feel firm.
- If you want crisper edges, brush the tops with a little olive oil before baking.
Creative twists
- Add a tablespoon of chopped fresh herbs (dill, chives, or basil) to brighten the flavor.
- Stir in sun-dried tomatoes and oregano for a Mediterranean twist.
- Make them savory-sweet by folding in caramelized onion and a little grated parmesan.
- For a breakfast boost, fold in cooked, chopped vegetables like bell pepper or mushrooms (well-drained).
- To make bite-sized flagels, halve the dough and reduce bake time to 12–15 minutes.
Common questions
Q: How long do these take from start to finish?
A: About 35–45 minutes total: 10–15 minutes active prep and 20–25 minutes baking.
Q: Can I make these gluten-free?
A: Yes. Use a 1:1 gluten-free all-purpose flour blend that contains xanthan gum for best structure. Texture will be slightly different but still tasty.
Q: Are they freezer-friendly?
A: Absolutely. Freeze cooled flagels individually wrapped; they thaw quickly and reheat well in the oven.
Q: My dough was too wet — what now?
A: Fold in extra flour 1 tablespoon at a time until you reach a workable consistency. Avoid adding too much or the flagels will be dense.
Q: Can I omit the spinach?
A: Yes. Spinach adds color and a mild flavor, but the base recipe works without it. Substitute in chopped herbs or omit entirely.
Q: Are these safe to store at room temperature?
A: Because they contain cheese and egg, don’t leave them out longer than 2 hours at room temperature. Refrigerate within that window.
Conclusion
If you’d like a reference for a similar approach with step-by-step photos and tips, this external write-up on Easy Spinach Cottage Cheese Flagels (Flat Bagels) is a useful companion.
Print
Cottage Cheese Flagels
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Soft, chewy flat bagels made from cottage cheese, perfect for sandwiches and quick meals.
Ingredients
- 2 cups Baby spinach (finely chopped)
- 1 large Egg
- 1 cup All purpose flour (or gluten-free flour)
- 1 tsp Baking powder
- 1 tsp Salt
- 2 tbsp Olive oil (or a neutral oil)
- 1 cup Cottage cheese (full-fat or low-fat)
- 1 cup Mozzarella cheese (shredded)
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment.
- In a mixing bowl, stir together the cottage cheese, egg, olive oil, and chopped baby spinach until evenly combined.
- In another bowl, whisk the flour, baking powder, and salt to distribute the leavening.
- Add the dry mixture to the wet and mix until a soft dough forms.
- Fold the shredded mozzarella into the dough so it’s evenly distributed.
- Divide the dough and shape into flat, bagel-like rounds on the prepared sheet.
- Bake for 20–25 minutes, until the tops are golden and the centers feel set.
- Let them cool slightly on a rack for 5 minutes before serving.
Notes
If you want a firmer dough, add up to 2 tablespoons more flour. For a dairy-free option, swap cottage cheese and mozzarella for dairy-free alternatives.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American